Grilled Octopus with Tzatziki Sauce
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Octopus - 6 lbs
- Butter - 5.3 oz
- Water - 5 qt
- Dry White Wine - 3 fl oz
- Thyme - 0.9 oz
- Garlic - 6 cloves
- Onion - 10.6 oz
- Olive Oil - 3 fl oz
- Natural Yogurt - 4 fl oz
- Cucumbers - 1 piece
- Parsley - to taste
- Meyer Lemon Juice - 1 tablespoon
- Ocean salt - to taste
- Dill - to taste
Step by Step guide
Step 1
Pour 5 liters of water into a large pot, add butter, wine, thyme, 4 cloves of garlic, and onion, and bring to a boil.
Step 2
Clean the octopus and add it to boiling water. Bring to a boil, cover with a lid, and reduce the heat to low. Cook the octopus for 45 minutes, until tender.
Step 3
Remove the octopus, separate the tentacles, and drizzle with olive oil.
Step 4
Grill the tentacles on all sides until golden brown, about 2 minutes.
Step 5
Prepare the tzatziki: finely chop or grate the cucumber and squeeze out the excess moisture.
Step 6
Chop the parsley and dill.
Step 7
Mix the cucumber and yogurt, add lemon juice, sea salt, and stir.
Step 8
Serve the octopus with the sauce that was prepared.
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